. 2024 Jun 25;13(13):2001. doi: 10.3390/foods13132001

Table 4.

Pasting properties of modified potato starch.

Treatment	Variety	Pt (°C) ± SD *	Pv (cP) ± SD *	Bd (cP) ± SD *	Sb (cP) ± SD *	Fv (cP) ± SD *
Enzymatic	APE	63.765 ± 0.42 ^ab	15,235.00 ± 1633.42 ^a	13,035.00 ± 1859.69 ^a	10,883.50 ± 1748.68 ^a	4354.50 ± 112.43 ^ab
	YKW	66.1 ± 1.54 ^ab	17,095.00 ± 3599.17 ^a	14,165.00 ± 3273.90 ^a	11,491.00 ± 2784.59 ^a	5602.00 ± 811.76 ^ab
	HM	60.24 ± 0.69 ^abc	16,665.00 ± 572.76 ^a	14,812.50 ± 573.46 ^a	12,628.50 ± 572.05 ^a	4036.50 ± 0.71 ^b
	YA	64.67 ± 1.07 ^ab	8278.00 ± 507.70 ^b	5795.50 ± 450.43 ^b	3760.50 ± 471.64 ^b	4517.50 ± 36.06 ^ab
Acid	APE	60.91 ± 1.90 ^abc	13.80 ± 1.49 ^c	4.31 ± 1.71 ^c	0.95 ± 0.25 ^bc	12.85 ± 1.24 ^c
	YKW	58.85 ± 1.11 ^abc	14.79 ± 0.32 ^c	4.82 ± 0.71 ^c	1.80 ± 0.59 ^bc	12.99 ± 0.28 ^c
	HM	58.40 ± 0.79 ^bc	15.89 ± 0.02 ^c	6.02 ± 0.25 ^c	1.93 ± 0.98 ^bc	13.96 ± 1.00 ^c
	YA	62.11 ± 2.14 ^abc	17.63 ± 4.89 ^c	8.30 ± 4.89 ^c	4.65 ± 4.34 ^bc	12.98 ± 0.56 ^c
Ethanol Precipitation	APE	55.12 ± 1.29 ^c	2399.00 ± 490.73 ^c	1113.50 ± 419.31 ^c	−2635.50 ± 1638.37 ^c	5034.50 ± 1147.63 ^ab
	YKW	58.77 ± 3.25 ^abc	3624.50 ± 504.17 ^bc	2352.00 ± 343.65 ^bc	−784.50 ± 238.29 ^c	4409.00 ± 742.46 ^ab
	HM	59.33 ± 5.32 ^abc	4221.00 ± 313.96 ^bc	3266.50 ± 311.83 ^bc	114.00 ± 339.41 ^bc	4107.00 ± 25.46 ^b
	YA	67.17 ± 0.88 ^a	4385.50 ± 439.11 ^bc	2996.50 ± 573.46 ^bc	−1730.50 ± 426.39 ^c	6116.00 ± 12.73 ^a
Native	APE	60.30 ± 0.1	14,583 ± 113.7	12,413 ± 120.9	9928 ± 161.2	4656 ± 98.8
	YKW	62.67 ± 0.1	17,930 ± 1210.5	15,433 ± 1221.4	13,356 ± 980.3	4573 ± 224.6
	HM	60.90 ± 0.3	17,853 ± 1584.4	15,137 ± 1346.5	12,770 ± 1593.8	5086 ± 320.9
	YA	62.8 0 ± 0.2	19,450 ± 1772.1	16,447 ± 1721.9	13,536 ± 1483.8	5912 ± 320.9

Pasting temperature, Pt; peak viscosity, Pv; breakdown, Bd; setback viscosity, Sb; final viscosity, Fv; standard deviation, SD; significance, *; different letters in a column indicate a significant difference (p < 0.05).